What an amazing evening at the first ever, Vegan Greasy Spoon Diner Supper.  The setting is iconic and Chef Karen brought her unique and high-end dining to this charity dinner series benefitting A Better Life Foundation.  

Opening - Blue Heron Cheese Plate

Featuring our Herb and Garlic Cumulus, the Nettle Crusted Mostarda Cheddar and the Red and Black, black garlic cheese wrapped in tomato paper. The cheese board also featured preserves made by Chef Brad from Biota Fermentation and Chef Todd from Handtaste Ferments as well as sourdough made by Fabrizio Busso.

Course 1 - Croquettes

Portobello mushroom croquettes, Blue Heron Smoke n’ Spice cheese, beet tostada, tempeh crisp, smoke cabbage slaw

Course 2 - Perogies

The Very Good Butcher’s pulled jackfruit, Blue Heron Cheese sauce, spruce tip and peppercorn sour cream, tomato paper confetti

Course 3 - King Oyster Scallop

King oyster mushrooms scallops, tamari cultured ‘butter’, spring greens, watercress, tomato kimchi

Dessert - Ice Cream Sandwich Sundae

Say Hello Sweets ice cream sandwich, aquafaba pavlova, Amai Vegan Treats salted vanilla mousse, Living Lotus lavender ganache sauce, berries, tarragon and spruce tip coconut whipped cream.

The Better Life Foundation is a charity committed to feed those in need in the Downtown Eastside Vancouver.  To date, the charity has raised enough funds to delivery 1.8 meals to those in need.

From their website: "Founded in 2012 by Mark Brand, A Better Life Foundation raises critical finds towards providing quality food security to women, children,
and those on assisted living.
A Better Life Foundation supports our community neighbours with food security
through daily meal programs prepared in the Save On Meats commissary kitchen diner
located in the heart of Vancouver’s Downtown Eastside at 43 W Hastings."